Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-02-02
HOUSEWFEELK MATTERS.
TO STARCH LINEN.

TO STARCH LINEN.
To doup shirts take two tablespoon
full of starch and one teaspoon even
full of powdered borax, and dissolve
in one and one-half cups ofcold water.
The shirts must not be previously
starched and they must be perfectly
dry. Dip the cuffs, collars, bosOms,
and neckbands in the starch, then
roll up tight in dry cloth, and let
them lie two hours. Then rub off and
iron. They will be like pasteboard
and have a. nice gloss.
DUMPLINGs.
One cup of sweet milk, one egg, one
heaping tablespoonful of butter, salt,
one teaspoonful of soda, two tea
spoonsful of cream of tartar; rub the
butter with q little flour to a cream,
then add the remaining ingredients,
with enough flour to make it very
stiff. Drop the batter by tablespoon
fuls on q creased pie tin, and steam
about thirty minutes. This will
make seven good-sized ones, which
can be divided, and they cannot fail
to be light.
SUGAR CAKES.
Half g. pound Of dried -four, one
fourth pound of fresh butter, one
fourth pound OF fine white sugar; mix
the flour and sugar together, and then
rub in the butter and yolk of an egg
beaten with q tablespoonful of cream
or new milk; make it into q paste, roll
and cut into small cakes; bake upon
Toured baking tin, or shallow tin pan.
A little grated nutmeg improves these
cakes; a cake expressly for the wee
folks.
COCOANUT COOKIES.
One grated cocoanut, one cup OF
powdered sugar, the whites OF three
eggs, beaten to q stiff meringue, one
tablespoonful of corn starch wet with
the cocoanut milk if sweet, ifnot, with
water; one teaspoonful of rose water;
whip meringue and sugar together,
add corn starch, cocoanut and rose
water. Stir we'll and drop on buttered
paper by the spoonful. Bake in q
quick oven. Eat cold.
STEWED APPLES WITH RICE.
Scoop out the cores and peel some
fine russell apples, and stew them in
clarified sugar. Boil some rice in milk
with q pinch of salt, and sugar enough
to sWeeten it. Leave on the fire until
the rice is quite soft and has absorbed
nearly all the milk; place in q dish; ar
range the steWed apples on the rice
and put IN the oven to remain until
they are of q golden color.
BOILED CIDER APPLE SAUCE.
One-half bushel sweet apples, four
pounds Of sugar, q few ounces; put in
sweet cider enough to cover the apples,
boil and skim for four or five hours.
This is superior to the old fashioned
boiled cider apple sauce, which was
made Of cider that had been boiled
down separately, instead of doing all
the cooking in the same operation.
BREAD FRITTERS.
Cut thin round slices of bread, but
ter them very thinly, spread with jam
and stick together in pairs. Fry in
boiling lard, after dipping them in q
batter Of one egg, one pint of milk, a
pinch of salt and -four enough to
make a pancake batter Pile high on
a dish and sprinkle with sugar.
WHITE MOUNTAIN CAKE.
Four eggs, two cups of sugar, one
cup or butter, one and one-half cups
OF milk, four cups of -four and two tea-
spoonfuls of yeast powder. This
makes Two loaves.
WHITE CAKE.
Whites of three eggs, one cup white
sugar, two teaspoonfuls Of cream of
tartar, one OF soda, one-haf cup Of
sweet milk, butter size Of an egg, three
cups of -four.
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